If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. Our recipe should make enough Strawberry Icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. The strawberry flavor will deepen after sitting in the refrigerator overnight so this is a good frosting to make ahead and frost the next day. Using the strawberry puree (versus milk & vanilla in regular Buttercream Frosting) makes the frosting a little looser but it will firm up in the refrigerator. Step 10: If the frosting is too thick at this point, add more strawberry puree. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy. (Two Sisters Tip: place a clean dishtowel around your mixer to keep the sugar from flying out.) Keep on low until the butter and sugar are incorporated (about 30 seconds), remove the dishtowel, and scrape down the sides of the bowl. Step 9: Start your mixer (or electric beater) on the lowest setting. Step 8: Add the powdered sugar to the butter/strawberry mixture in the mixing bowl. Do you need to sift the Powdered Sugar? We don’t normally do that but instead rely on our mixer to break up any lumps during the mixing process. If you don’t have a food scale, the equivalent is 4 cups. Step 7: Measure 1 pound of Powdered Sugar. Step 6: Mix the butter and puree until they are completely combined (about 3 minutes.) Stop halfway through and scrape the butter/strawberry mixture off the mixing paddle and the sides of the bowl. The butter should be what we call “slightly softened” which is somewhere in between straight out of the refrigerator and room temperature. Step 5: Add the butter and the strawberry puree to a mixing bowl. Step 4: You should end up with 1/4 cup of strawberry puree to flavor your frosting. Step 3: Place 1/2 cup of the chopped strawberries in a food processor and puree them (no water or sugar necessary.) Step 2: Remove the stems and rough chop the strawberries. The sweeter and riper the strawberries are the better the frosting will taste. Step 1: We started with fresh strawberries (you could also use frozen strawberries for this frosting recipe.) Wash and pat dry your strawberries. Perfect on Angel Food Cake or Chocolate Cupcakes (or even just by the spoonful) we hope you love it as much as we do! Preparing the Fresh Strawberries Chock full of fresh strawberries, this easy-to-make homemade icing is light and creamy with just the right amount of strawberry flavor. Teaming with fresh strawberries, this yummy homemade The Best Strawberry Buttercream Frosting tastes amazing and is so easy to make.Īre you ready for the most amazing strawberry frosting recipe that you have ever tasted? Whether you’re baking up something for your family this weekend or looking for a showstopper to wow guests, our The Best Strawberry Buttercream Frosting is sure to get rave reviews from everyone who takes a bite.
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